Rio Grande Quinoa and Cornjrubino
- Serves: 4 people
Serves 4–6 / “I make this salad almost every year for our Memorial Day potluck,” said one Santa Fe reader. “People absolutely love it and ask for the recipe all the time.”
- To make the dressing, combine lemon juice, olive oil, cilantro or parsley, salt, and pepper. Set aside.
- Boil the water in a small saucepan and add corn; reduce heat and simmer until corn is tender. Drain, reserving 1 cup cooking liquid.
- Return cooking liquid to the saucepan and bring to a boil. Add quinoa and cumin; cover and simmer about 10 minutes, until liquid is absorbed. Remove quinoa from heat and set aside 5 minutes. Fluff quinoa with a fork and transfer to a salad bowl; cool slightly. Add corn, black beans, tomato, and onion to quinoa. Toss with dressing and chill.
PER SERVING: 268 cal, 40% fat cal, 12g fat, 1g sat fat, 0mg chol, 8g protein, 34g carb, 7g fiber, 104mg sodium